Greek Chicken Gyro Salad

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1¼ lb boneless skinless chicken breasts
• ¼ cup plus 2 tbsp olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1¼ tsp kosher salt
• ½ tsp black pepper
• 2 large romaine hearts, chopped
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ¾ cup feta cheese, crumbled
• ¾ cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• for serving (optional) pita chips or warm pita wedges

Instructions

1. 1Whisk olive oil, lemon juice, 2 minced garlic cloves, oregano, salt, and black pepper in a bowl. Add chicken breasts and turn to coat; marinate 15 minutes at room temperature or up to 4 hours refrigerated.
2. 2Heat a grill pan or large skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden grill marks appear and internal temperature hits 165°F. Rest 5 minutes, then slice thinly against the grain.
3. 3While chicken rests, make the quick tzatziki dressing: stir Greek yogurt with remaining lemon juice, remaining garlic clove, dill, remaining salt, and olive oil until smooth and pourable. Thin with a teaspoon of water if needed.
4. 4In a large salad bowl or four individual containers, layer chopped romaine as the base.
5. 5Arrange cherry tomatoes, cucumber, red onion, and Kalamata olives over the greens in colorful sections.
6. 6Top with sliced warm chicken and a generous crumble of feta.
7. 7Drizzle each salad with tzatziki dressing and a final drizzle of the remaining olive oil.
8. 8Serve immediately with pita chips or wedges on the side for scooping, or pack dressing separately for crisp meal-prep lunches up to 3 days.